Cocrystallized sugar-nut product

Abstract

A cocrystallized sugar-nut product and a method for preparing such product are disclosed. A concentrated sugar syrup is prepared through evaporation, and nuts, chopped or finely divided, with or without additional food ingredients, are added to the concentrated syrup with vigorous mechanical agitation or impact beating within a crystallization zone. A cocrystallized sugar-nut product is produced, comprising aggregates of sugar crystals in intimate association with the nuts and any food ingredient. The cocrystallized sugar-nut product is dry, stable, free-flowing and possesses functional food ingredient characteristics, such as fondant quality and extrusion and compaction capabilities. The cocrystallized sugar-nut product, additionally, is capable of being dispersed in water.

What is claimed is: 
     
       1. A method for preparing a cocrystallized sugar-nut product comprising: (a) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight;   (b) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to about 300° F. at atmospheric pressure with nuts or finely divided nuts to form a mixture;   (c) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product is formed comprising nuts and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and   (d) recovering the cocrystallized sugar-nut product from the crystallization zone.   
     
     
       2. The method of claim 1 further comprising drying the cocrystallized sugar-nut product to a moisture content of less than about 1% by weight. 
     
     
       3. The method of claim 1 wherein the solids content of the concentrated sugar syrup comprises not less than about 80% by weight sucrose. 
     
     
       4. A cocrystallized sugar-nut product made in accordance with the method of claim 1. 
     
     
       5. The cocrystallized sugar-nut product of claim 4 wherein the finely divided nuts are peanuts. 
     
     
       6. The cocrystallized sugar-nut product of claim 4 wherein said finely divided nuts are peanut butter. 
     
     
       7. The cocrystallized sugar-nut product of claim 4 wherein the finely divided nuts are walnuts. 
     
     
       8. The cocrystallized sugar-nut product of claim 4 wherein the finely divided nuts are cashew nuts. 
     
     
       9. The cocrystallized sugar-nut product of claim 4 wherein the finely divided nuts include coconuts. 
     
     
       10. A method for preparing a cocrystallized sugar-nut product containing nuts and a food ingredient comprising: (a) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight;   (b) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to about 300° F. at atmospheric pressure with nuts or finely divided nuts and a food ingredient to form a mixture;   (c) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product is formed comprising nuts, said food ingredient and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and   (d) recovering the cocrystallized sugar-nut product from the crystallization zone.   
     
     
       11. The method of claim 10 further comprising drying the cocrystallized sugar-nut product to a moisture content of less than about 1% by weight. 
     
     
       12. The method of claim 10 wherein the solids content of the concentrated sugar syrup comprises not less than about 80% by weight sucrose. 
     
     
       13. A cocrystallized sugar-nut product made in accordance with the method of claim 10. 
     
     
       14. A cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts are peanuts. 
     
     
       15. Th cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts are peanut butter. 
     
     
       16. The cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts are walnuts. 
     
     
       17. The cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts are cashew nuts. 
     
     
       18. The cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts include coconut. 
     
     
       19. The cocrystallized sugar-nut product of claim 13 wherein the food ingredient comprises an emulsifier. 
     
     
       20. The cocrystallized sugar-nut product of claim 13 wherein the food ingredient comprises a stabilizer. 
     
     
       21. The cocrystallized sugar-nut product of claim 13 wherein the food ingredient comprises cocoa or carob. 
     
     
       22. The cocrystallized sugar-nut product of claim 13 wherein the food ingredient comprises a modified starch. 
     
     
       23. A method for preparing a cocrystallized sugar-nut product containing nuts or finely divided nuts and a food ingredient selected from the group consisting of heat-sensitive, acidic and high invert sugar substances comprising: (a) admixing the nuts and the food ingredient with a dry sugar base to form a premix;   (b) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight;   (c) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to 300° F. at atmospheric pressure with the premix to form a mixture;   (d) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product comprising nuts, said food ingredient and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and   (e) recovering the cocrystallized sugar-nut product from the crystallization zone.   
     
     
       24. The method of claim 23 further comprising drying the cocrystallized sugar-nut product to a moisture content of less than about 1% by weight. 
     
     
       25. The method of claim 23 wherein the solids content of the concentrated sugar syrup comprises not less than about 80% by weight sucrose. 
     
     
       26. A cocrystallized sugar-nut product made in accordance with the method of claim 23. 
     
     
       27. The cocrystallized sugar-nut product of claim 26 wherein the finely divided nuts are peanuts. 
     
     
       28. The cocrystallized sugar-nut product of claim 26 wherein the finely divided nuts are peanut butter. 
     
     
       29. The cocrystallized sugar-nut product of claim 26 wherein the finely divided nuts are walnuts. 
     
     
       30. The cocrystallized sugar-nut product of claim 26 wherein the finely divided nuts include coconuts. 
     
     
       31. The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises a volatile flavor, a nonvolatile flavor or an essential oil. 
     
     
       32. The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises honey or molasses. 
     
     
       33. The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises a fruit juice. 
     
     
       34. The cocrystallized sugar-nut product of claim 33 wherein the fruit juice comprises orange juice, apple juice or grape juice. 
     
     
       35. The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises a vitamin. 
     
     
       36. The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises an enzyme or an active culture. 
     
     
       37. The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises an acidulent substance.